Raw Vegan Mac and Cheeze



  • 2 organic zucchinis
  • 1/2 cup raw, organic cashews
  • 1/4 cup nutritional yeast
  • 1/2 organic red pepper
  • 2 tbsp organic olive oil
  • 1 tsp Himalayan sea salt
  • 1 tbsp organic oregano
  • 1 tsp organic smoked paprika



  1. Soak the cashews for several hours to soften them
  2. Drain the cashews
  3. In a food processor combine cashews, pepper, olive oil, Himalayan sea salt, and oregano
  4. Blend- adding additional ingredients or water as needed to obtain the desired consistency
  5. Spiralize the zucchini
  6. Combine zucchini and cheeze sauce
  7. Top with paprika


I use this cheeze sauce on everything from raw vegan burgers (recipe coming soon!) to nachos. You can also use it on regular cooked noodles or quinoa noodles for a gluten free option.


Herbin’ Cashew Cheeze Recipe



  • 1 cup of raw, organic cashews
  • 1/4 cup of nutritional yeast
  • 1 tablespoon of organic olive oil
  • 2 cloves of chopped organic garlic
  • Juice from 1/2 of an organic lemon
  • 2 tablespoons of Himalayan sea salt
  • 1 tablespoon of organic thyme
  • 1 tablespoon of organic dill
  • 2 tablespoons of organic oregano

*You may choose to use less of the herbs. I love the tastes of all of these, so I typically use a generous amount.


  • 1 bowl to soak the cashews in
  • Food processor/blender
  • Cheese cloth
  • Something to hang the cheese cloth with
    • I use a concoction of a wooden spoon, rubber band, and two jars


  1. Soak the cashews overnight
    • You can soak them for a couple of hours, but if you soak them overnight, the end product will be much smoother
  2. When ready, drain the cashews
  3. Put the cashews in the food processor and blend
  4. Add the nutritional yeast, olive oil, lemon juice, and salt and blend
  5. Add water if needed
  6. Add the dill, thyme, oregano and garlic
  7. Blend until smooth
  8. Put the cheeze into the cheese cloth and let sit overnight
    • I prefer to hang the cloth from a wooden spoon and place the spoon on top of two jars, allowing any liquid to fully drain
  9. When ready, remove your cheeze from the cloth and mold it into a wheel
  10. Top with dill and oregano


This cheeze lends itself well to a lot of different recipes. I usually eat mine crumbled on top of a salad. My non-vegan partner uses it to make grilled cheeze and prefers it to dairy cheese.